Let’s just be up front with this: There is nothing healthy about this meal. It’s NOT fat-free and it’s NOT low calorie.
But comfort food-wise, this is the best way to start your morning.
Oh, also: It’s NOT the breakfast of champions. But who cares, you gotta try this.
It IS the breakfast of couch potatoes.
I was flipping through a local lifestyle magazine a few weeks ago when I happened across an article by a local chef that was decrying the American persuasion to pigeon-hole certain foods into certain cuisines. As an example, he had used the almighty noodle.
While it’s true that we here at Feaston love a great, big bowl of Italian-inspired pasta, we also like noodles that have more of an Eastern European and, yes, an Asian flare. Which is why I was so happy to see recipes attached to the rant (which, I’m sure, is why you all come here). And a recipe that consisted of just five ingredients, after you make the sauce.
Here then is the borrowed recipe, courtesy of Kelly Thos. Shay, of McCarthy’s Tearoom in Bethlehem, for our new favorite alternative to boring old pasta salad. We, of course, made it our own.
It is served well on its own or with another equally awesome dish.
Why is it that vegetables + Asian flare turns into a mini-miracle of yum when prepared on the grill? It’s a riddle for the ages, I guess (or Confucius).
We’re big fans of eggplant ’round these parts, but we don’t always know what to DO with it. The easiest answer is usually an Italian-inspired dish, but the thought of sauce and cheese on a warm summer day is too much of a good thing, in our opinion.
So we came up with this number, with a little help from our very favorite cookbook, Weber’s Real Grilling.
It's veggies on veggies.
Filed under Dinner, Sides
I never really understood the plantain. I always looked at it like, “Wow, that’s a big banana.”
Everyone was always, “Yeah, but they don’t taste like bananas.”
Technically that is a true statement, but they would say it with disdain and distrust of the plantain. Clearly they have never tried Feaston’s fried plantains.
Slightly fried, a little fruity and totally awesome.
Filed under Dinner, Sides
The topping for our Cuban spiced pork chops needs to be something fresh. Something with a little zip.
Something that says, “Oh hi, I’m Cuban.”
Oranges, onion, cucumber and fresh cilantro says that.
Chopped up, marinaded overnight in the fridge and served over spiced pork.
A couple of weeks ago, Michelle and I went on a Mojito drinking kick. After a couple rounds of those we decided to try some Cuban cooking.
Limes and other various citrus fruits. Two of our favorite summer time tastes.
We found a dinner that rolls all these tastes into one tasty warm-weather treat with this little ditty.
Boneless pork chops, citrus salsa and fried plantains.
Every now and then we get a craving for rich, smokey flavor. To satisfy it we go right to the source.
About a year ago we started experimenting with wood chips for smoking meat on the grill. We have only done it a handful of times. But each time it knocked the meal out of the park.
Here we have some hickory chips that are ready to use.